Pepe Solla

At Casa Solla, a family business with more than 50 years of history in Poio, Pontevedra, Pepe Solla prepares contemporary Galician haute cuisine in which the produce takes center stage. For some years now, he has been giving talks and presentations extolling the virtues of Spanish canned products, and how best to use them in cooking.

Here is preparing a cockle ceviche using canned cockle.